Lentil Stew with Spinach Recipe
This lentil stew with spinach recipe proves comfort food doesn’t need cream, cheese, or your entire paycheck to taste fabulous.
Hearty lentils give protein power while spinach sneaks in iron and vitamins—basically, you’re nourishing your body without chewing bland lettuce.
The stew simmers into a thick, velvety dream, warming you up faster than that overpriced cashmere sweater you never wear.
Aromatic garlic, onion, and spices bring depth, making every spoonful taste far more expensive than it actually is.
Serve it proudly, roll your eyes at diet culture, and remind yourself: plants really can slay the dinner table.
Lentil Stew with Spinach Recipe
A hearty, plant-based stew made with lentils, spinach, and aromatic spices—rich, filling, and ridiculously simple to prepare.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks diced
- Crushed tomatoes – 1 can 14 oz
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Fresh spinach – 5 cups loosely packed
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Smoked paprika – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 2 tbsp
Instructions
- Heat oil in pot.
- Sauté onion, garlic, carrots, and celery for 5 minutes.
- Add cumin, coriander, paprika, salt, and pepper. Stir well.
- Pour in lentils, tomatoes, and broth. Stir.
- Bring mixture to boil, then reduce heat.
- Simmer uncovered 30–35 minutes until lentils are tender.
- Stir in spinach until wilted.
- Add lemon juice for brightness.
- Serve hot with crusty bread.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 46 g
- Fiber: 15 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Iron: 26%
- Folate: 32%
- Vitamin A: 40%
- Vitamin C: 18%
- Magnesium: 20%
Additional Notes
- Add chili flakes if you like extra heat.
- Swap spinach with kale for variation.
- Leftovers taste better the next day—perfect meal prep win.
